Destination
Krabi
The story
Khao niew mamuang is Thailand's most-exported dessert and one of the country's most-loved seasonal treats: fresh sweet sticky rice, cooked and then dressed with warm sweetened coconut cream (making it soft, glossy and richly flavoured), served on a plate alongside slices of ripe golden Nam Dok Mai or Ok Rong mango. The dish is finished with an extra spoon of thicker salted coconut cream (kati) drizzled over the top and a scatter of crispy mung beans (thua thong) or toasted sesame seeds. Sold everywhere in Thailand during mango season (March to June) and at every Thai restaurant abroad — arguably the most-photographed Thai dessert.
Method
Soak sticky rice in cold water overnight (or at least 4 hours). Drain.
Line a bamboo steamer basket with cheesecloth or a clean tea towel. Add drained rice. Steam over rapidly boiling water for 25 to 30 minutes until translucent and just tender. Do not stir during cooking.
In a saucepan, combine coconut cream, palm sugar, salt and pandan leaves. Warm over medium heat, stirring, until sugar dissolves. Do not boil.
Transfer hot steamed rice to a bowl. Pour 3/4 of the coconut dressing over. Stir gently to coat. Cover with plastic wrap and rest 15 minutes so the rice absorbs.
In a small pan, whisk 150ml thick coconut cream with rice flour and salt. Cook 60 seconds until slightly thickened. Cool briefly.
Peel mangoes. Slice cheeks off either side of the stone. Cut each cheek into 5mm slices.
Divide sticky rice between 4 plates (form into small mounds). Arrange mango slices alongside.
Drizzle each plate with the thick coconut cream topping. Scatter with crispy mung beans and toasted sesame. Serve immediately, at room temperature.
Tips
- Nam Dok Mai mango. Non-negotiable if you want the classical flavour. Any Thai grocer sells them in season.
- Overnight soak. Absolutely essential — un-soaked sticky rice won't cook through in the steamer.
- Steam, don't boil. Sticky rice must be steamed. Boiling gives you mush.
- Dress while hot. Cold rice won't absorb the coconut cream.
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